1 15-ounce can black-eyed peas, rinsed, or 1 ½ cups cooked black-eyed peas ½ tsp. dried tarragon ¼ cup tightly packed fresh parsley leaves 1 ½ tsp. chopped garlic, (1 large clove) Salt to taste 1 Tbsp. lemon juice 1 Tbsp. extra-virgin olive oil Reserve a few black-eyed peas for garnish and place the remaining peas in a food processor, along with parsley, ...